Kale and Chicken Casserole
3/4 lb. pasta
2 Tbs. butter
1 yellow onion, diced
3 garlic cloves, minced
1 lb kale, chopped
2 C. chicken, cooked and chopped
48 oz. ricotta cheese
3 Tbs. lemon zest
3/4 C. Parmesan cheese
Preheat oven to 350 degrees.
Cook pasta, drain and return to pot.
Melt butter over medium-high heat.
Add onion and garlic, cook until onion begins to soften. Add kale, cover, and cook until almost tender, about 5 minutes.
Transfer to pot with the pasta.
Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan and season with salt and pepper.
Transfer mixture to a 9-by-13-inch baking dish, top with 1/4 cup Parmesan.
Bake until top is golden, 30 minutes.
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